Steakhouse Potato Salad
A creamy, tangy potato salad loaded with bacon, sharp cheddar, and chives. The ultimate cold side dish for BBQs, potlucks, and burger nights.
Equipment
- Large pot
- Mixing Bowl
- Whisk
Ingredients
- 2.5 lbs baby red potatoes, halved
- 4 strips thick-cut bacon, cooked and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 3 green onions, thinly sliced
- 2 tbsp fresh chives, chopped
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and black pepper to taste
Instructions
- Boil the potatoes in salted water for 12 to 15 minutes until fork-tender. Drain and cool to room temperature.
- Whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, and smoked paprika. Season with salt and pepper.
- Fold the cooled potatoes into the dressing gently, keeping chunks intact.
- Stir in bacon, cheddar, and green onions.
- Refrigerate for at least 1 hour. Top with fresh chives before serving.
Notes
- Dress potatoes while slightly warm for better flavor absorption.
- Add chives right before serving, not before chilling.
- Stir in a spoonful of sour cream before serving leftovers to loosen the texture.